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Vegan Zucchini Muffins | Dietitian Debbie Dishes

Vegan Zucchini Muffins

These vegan zucchini muffins are perfect for breakfast, pre-workout snacking, or whenever you need to satiate your hunger!
Course Breakfast, Snack
Cuisine Vegan
Keyword zucchini muffin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 174kcal
Author Deborah Davis


  • 1 cup wheat flour
  • 1/2 cup white flour
  • 1 teaspoon baking soda
  • 2 tablespoons ground flax seed
  • 5 tablespoons warm water
  • 1 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1/3 cup chopped dried apricots


  • Preheat the oven to 350 degrees Fahrenheit.
  • Sift together the flours and baking soda together in a large mixing bowl.
  • Combine the flax and warm water in a small bowl and stir well with a fork. Set aside.
  • Combine the soy milk and vinegar together in another small bowl. Stir and set aside.
  • Melt the coconut oil by heating in the microwave for a few seconds and pour into the bowl with the flours.
  • Add the vanilla, brown sugar, milk mixture, and flax "egg". Stir everything together until batter forms. Stir in the walnuts, zucchini, and apricots.
  • Spray a muffin tin with cooking oil. Spoon the muffin mix equally into all 12 muffin cups.
  • Bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted into the center of muffin comes out clean.


Serving: 1muffin | Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg